A blade grinder shouldn’t be a regrettable purchase in someone’s quest to become an at-home barista. What makes or breaks the quality of specialty drinks is the grind of the…
A pour over, is considered the barista preferred method for a delicious cup of coffee. It’s straightforward, but there’s little things that can be done to make it great. This…
Start to finish: 12 hours (inactive cooking time) and 20 minutes (active cooking time) Servings: 6 Classes are now back in session! Except, this beginning of the semester is drastically…
The grind of the coffee is the most important aspect when creating and drinking quality beverages at a café and in the home. The type of grind translates to the…
Not all coffee roasts are the same and understanding them, can change the way people drink and experience coffee. Roasting is the process of cooking the beans that comes from…
The Grind and Gavel is a newsletter/blog about becoming a better at home barista, and the coffee beans that rule the espresso machine, the food that goes with it (obviously), and some updates in my running journey.